Thai red curry with eggplant and green beans
accompanied by red beans, rice and coriander
This classic recipe of the Thai cuisine combines a delicious vegetable broth with red curry, lemongrass, garlic, chilli and a final touch of coconut milk.
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Nice and quick!
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Vegan
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
celery, soya
Utensils:
Ingredients
Eggplant
Green beans
Lemongrass
White onion
Garlic
Dried chilli
Thai red curry powder
Coconut cream
Cooked red beans
Brown basmati rice
Fresh coriander
Vegetable broth
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2456
587
23
14
82
7
17
18
0
166
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Bring 3 parts of water for 1 part of rice to a boil in a pot. Cook the brown rice for 15 - 20 minutes in the boiling water. Drain the water and set the rice aside.
2.
Wash the vegetables. Cut the eggplant through the middle lengthwise and then each half into 4 wedges. If they're still quite big, cut them through the middle. Cut off the tips of the beans and cut the beans in half. Cut the onion in half and then into small parts of 1/2cm wide. Peel the garlic and cut it into thin slices. Finely chop the coriander.
3.
Heat 2 tablespoons of olive oil in a pot and sauté the garlic, the entire chilli and the curry powder for a few seconds. Make sure it doesn't burn! Add the eggplant and onion and cook it for another 2 minutes. Add 600ml of water, the vegetable broth and the lemongrass cut in half. The water should not come to a boil, but should be hot enough to cook the vegetables. Let it cook for 12 minutes and then add the green beans and coconut cream. Cook everything for another 5 minutes and season to taste.
4.
Mix the rice with the red beans and season with the chopped coriander.
5.